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Blue Collar Silviculture Ltd. - NTH-1617 - Food

Mobile Work Camps Lac La Biche County AB T0A 2C1 · Food - General

2 inspections

  1. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not available.Mouse traps and fly traps have been added.Ensure a pest control inspection is completed at least once per month and results documented.Pest control self checklist sent via email.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The main kitchen ventilation system did not have a sticker on it indicating it has been serviced. It was reported that ventilation system was newly installed.Ensure the ventilation system is serviced within 6 months of install.Provide a picture of a sticker or a report indicating it was serviced.
  2. Initial Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used cleaning cloths were observed on the counter in the bag up kitchen area.Used cleaning cloths must be stored in a sanitizer solution of appropriate strength when not in active use:Chlorine bleach - 100-200 ppmQuaternary ammonium (quats) - 200 ppm.Change solutions every 2 hours or when the water is dirty.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food and beverages throughout the dining area and kitchen, including inside the walk in coolers, were on the floor.Ensure all food and beverages are stored at least 6 inches off the floor.2. A personal hoodie was found stored on top of baked items in the bag up kitchen storage area.Ensure personal items are stored away from food products.Hoodie was moved during inspection.3. A bulk bin of nutella was found in the main kitchen area with no lid and a large spoon in it.Ensure food items are covered when in storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Whipped butter and Philadelphia cream cheese packets specifying "keep refrigerated" were found at room temperature.Ensure label directions for food storage are followed.2. Peanut butter specifying "refrigerate after opening" was found opened at room temperature.Ensure label directions for food storage are followed.Peanut butter was moved to the cooler during inspection.3. One milk cooler did not have an internal thermometer present.A thermometer was placed in cooler during inspection.Ensure all coolers have functional internal thermometers present; the outside gauge is not sufficient.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility was using 3 types of sanitizers:- RTU Sysco Surface Cleaner Sanitizer (active ingredients dodecylbenzenesulfonic acid and lactic acid). Product label indicates it is food safe without a potable water rinse.- quaternary ammonium (quat) sanitizer- chlorine sanitizerTest strips were not available for any of the sanitizers.Obtain test strips.Test strips must be available for all sanitizers in use. Test strips must be used to verify sanitizer concentration each time a solution is prepared, and at least daily if solutions are used over multiple days.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Kitchen spaces are small and cramped, and some areas of the kitchen were difficult to access, such as the dishwashing area.Ensure the kitchen is organized, unnecessary equipment or items moved out, and operations streamlined to allow for one way work flow (dirty to clean, or raw to cooked) and easy access to areas.Remove items such as buckets of grease or recycling regularly to prevent build up.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit was available on a computer but was not posted.Ensure the food handling permit is posted where clients may see it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The lights in the back cooler in the main kitchen were not working. It was reported that the lights were working in the previous location, but after the move to this location were not.Ensure there is adequate light present to allow for safe operation of the facility, including effective cleaning.2. One light in the main kitchen was missing a cover.Ensure all lights in food handling areas are covered to help protect food in the event of breakage.3. There were openings in the upper part of the walls to allow utility cords through.Ensure the openings are sealed to prevent the entry of pests, dust and debris.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The main kitchen ventilation system did not have a sticker on it indicating it has been serviced. It was reported that ventilation system was newly installed.Ensure the ventilation system is serviced within 6 months of install.The main kitchen ventilation filters were very dusty/dirty.Clean the ventilation filters as often as necessary to prevent buildup of dust/debris and ensure they are able to function properly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The prep sink in the main kitchen area was leaking. A metal bin was present underneath the sink to catch the water. Red tape was visible on the pipe.Repair the sink drainage so it does not leak.Until it is repaired, ensure the catchment basin is emptied and cleaned regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The door tracks on a display cooler in the front part of the main kitchen had a buildup of crumbs/debris.Ensure the cooler tracks are cleaned to help prevent attracting pests.